We can’t resist these simple spring nachos with courgette, punchy feta cheese and spicy jalapeño. They make a great sharing snack for a relaxed gathering
Prep:15 mins
Serves 4
1 onion, finely chopped2 tbsp olive oil2 jalapeno chillies, finely sliced2 courgettes, finely chopped1 tsp sweet smoked paprika2 small Little Gem lettuces, chopped1 small pack coriander, chopped150ml double cream200g feta, chopped1bag plain tortilla chips50g pumpkin seeds
STEP 1Heat oven to 200C/180C fan/gas 6. Fry the onion in the oil until softening, then add the chillies and courgettes and fry until starting to soften. Add the paprika, season well, and fry for a min more, then stir in the lettuce and cook until wilted. Stir in half the coriander.STEP 2Melt the cream and feta in a small pan, whisking out any lumps. Put the pumpkin seeds in a small ovenproof dish and roast for 5-8 mins or until toasted. Tip the tortilla chips onto a baking tray and warm in the oven for 5 mins.STEP 3Arrange the tortilla chips on a large platter and spoon over the courgette and jalapeno mixture, followed by the feta cream. Scatter over the remaining coriander and pumpkin seeds.
